Apple Cider Vinegar Glazed Brussels Sprouts
I think I could eat the whole pan! I’ve developed a love for Brussels sprouts as I’ve gotten older. I never ate them growing up but now it seems I can’t get enough! Partly I think it is because they are so cute, like baby cabbages.
Roasting vegetables brings out their natural sweetness. I kept these whole but halving the Brussels sprouts would also work (some are a little big for one bite!). The crispy leaves that separate from the sprout were my favorite. Definitely give these a try!
1 Tbsp olive oil
1 Tbsp brown sugar, light or dark
½ onion (yellow or white), sliced
1 lb Brussels sprouts, stem removed, whole or halved
1 Tbsp apple cider vinegar
Salt and pepper
Preheat oven to 400 degrees Fahrenheit.
Stir together olive oil and brown sugar. Toss with remaining ingredients. Spread on a baking sheet and roast until browned, about 20-25 minutes, stirring halfway through.
Serves 4